- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 16 servings
- Category: ice cream
- Method: frozen
- Cuisine: american
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 16 servings
- Category: ice cream
- Method: frozen
- Cuisine: american
Ingredients
for the ice cream:
- 2 cups heavy cream
- 1 cup whole milk
- 4 oz dark chocolate, chopped
- 1/2 cup granulated sugar
- 4 egg yolks
- 1/4 cup unsweetened cocoa powder
- 1 tablespoon vanilla extract
- 3/4 teaspoon salt
for the cookie dough:
- 1/2 cup salted butter, room temperature
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1 cup all-purpose flour
- 1 tablespoon vegetable oil
- 3/4 cup mini chocolate chips
Instructions
- In a medium saucepan over low heat, heat the heavy cream, milk, chocolate, and 1/4 cup of the sugar. Heat until mixture begins to steam and is scalding, but isn’t boiling.
- In a separate bowl, whisk together the remaining sugar, egg yolks, and cocoa powder. Using a ladle, whisk in 1 cup of the heated cream mixture. Then, whisk the entire thing back into the main saucepan.
- Continue to stir the mixture gently for around 5 minutes, until the mixture thickens and fully coats the back of a spoon. Remove from heat, stir in vanilla extract and salt, then place saucepan in an ice bath to cool for 5 minutes. Transfer mixture to a quart-sized ziplock bag and place in the fridge to cool completely, about 4 hours.
- To make the cookie dough, combine the butter and sugars in a medium bowl. Stir until combined, then add in the flour, oil, and chocolate chips.
- Cover with plastic wrap and place dough in fridge to cool for 30 minutes. After 30 minutes, remove from fridge and roll into centimeter-sized balls. Place back in fridge to harden.
- Once the ice cream has cooled for 4 hours, churn in ice cream maker according to manufacturer’s instructions. Remove from mixer, fold in cookie dough pieces by hand, and scoop the entire thing into a large freezer-safe container.
- Cover with plastic wrap and freeze for at least 8 hours, preferably overnight. Serve!
Keywords: easy, decadent, summer, kid friendly, loaded
Leave a comment and rate this recipe!
The recipe states to chill the custard mixture for 4 hours. Would it be okay to chill the mixture overnight? Thanks!
Hi Michael! Yes–I think that would be totally fine.
Sarah, I just made this recipe. The ice cream base is wonderful; an intense dark chocolate. I modified the recipe slightly by using2 tsp creme de cacao and 1 tsp vanilla . Unfortunately I had difficulties with forming balls from the cookie dough recipe. My dough was extremely dry and remained so even after adding 2 more tsp olive oil. Do you have any suggestions for modifications for the next time? The ice cream is fantastic.
[…] double dark chocolate cookie dough ice cream. i’m dying. […]
Going to bed hungry, craving something sweet. Then I see this. Torture!
Oh man… this ice cream is so up my alley! Love cookie dough!
★★★★★